Eyeball Cookies & A Cute Jack-O-Lantern Cake

 EYEBALL COOKIES

Ingredients:

1. 5 ounces white baking chocolate, chopped, divided
2. 20 to 25 vanilla wafers
3. Blue paste food coloring
4. 1/2 cup semisweet chocolate chips
5. Red liquid food coloring

Instructions:

1. In a microwave, melt 4 ounces of white chocolate; stir until smooth. Dip vanilla wafers in melted chocolate; allow excess to drip off. Place on a waxed paper-lined baking sheet. Chill until set.
2. Melt remaining white chocolate; stir until smooth. Tint blue. Spread a small amount onto the center of each cookie; place a chocolate chip in the center.
3. For bloodshot eyes, use a toothpick dipped in red food coloring to draw lines from blue circles to outer edges of wafers. Chill until set. Store in an airtight container. Yield: 20-25 servings.

JACK-O-LANTERN CAKE

 

Ingredients:

1. 2 boxes Betty Crocker® SuperMoist® devil's food or white cake mix
2. Water, vegetable oil and eggs or egg whites called for on cake mix box
3. 2 containers (1 lb each) Betty Crocker® Rich & Creamy vanilla frosting
4. Yellow and red food color
5. 1 green flat-bottom ice-cream cone
6. Betty Crocker® Fruit Roll-Ups® chewy fruit snack rolls (any flavor)

Instructions:

1. Heat oven to 325°F. Grease and flour 2-quart round casserole or 2 1/2-quart ovenproof bowl. Make 1 box cake batter as directed on box. Pour into casserole.
2. Bake 1 hour 5 minutes to 1 hour 15 minutes, or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove cake from casserole; place rounded side up on cooling rack. Cool completely, about 1 hour. Make, bake and cool remaining cake mix using same casserole or bowl.
3. With sharp knife, carefully slice piece from top of each cake to make flat surface where cakes will be placed together to form pumpkin shape. (Cake scraps can be saved and added to another recipe such as pudding or trifle if desired.)
4. In medium bowl, place frosting; tint with 9 drops yellow and 6 drops red food color to make orange frosting. On plate, place 1 cake, rounded side down. Spread 2/3 cup of the orange frosting over cake almost to edge. Place second cake, rounded side up, on frosted cake to make round shape. Spread a thin layer of frosting over entire cake to seal in crumbs. For easier handling, refrigerate or freeze cake 30 to 60 minutes. Frost entire cake with remaining orange frosting.
5. Trim ice-cream cone to desired height for stem; place upside down on cake. Cut out eyes, nose, mouth, vines and leaves from fruit snack rolls. Place on frosted cake to form face. Store tightly covered.

By Betty Crocker

 

Both of these would kill it at a Halloween party for "Cute-Appeal!"

By Taste of Homes

~Bridget